Porcini Mushroom Risotto

🧂 Ingredients

• ½ cup dried porcini mushrooms
• 3 cups (720 mL) chicken stock

  or vegetable
• 2 tablespoon unsalted butter

  divided
• 1 tablespoon extra virgin olive oil
• ½ yellow onion

  very finely diced
• 1 cup Arborio or Carnaroli rice
• freshly ground black pepper
• kosher salt
• ½ cup finely grated Parmigiano-Reggiano cheese

Instructions

• 1 Place the dried porcini mushrooms in a bowl and add 2 cups of boiling water
  until just covered. Let the mushrooms hydrate fully for 20 to 30 minutes. Drain
  the mushrooms with sieve, making sure to keep and set aside the mushroom liquid
  for later.
• 2 Finely chop the hydrated mushrooms. Set aside. Place chicken broth and 1 cup of
  reserved mushroom broth in a separate saucepan. Bring to a low simmer.
• 3 Place a heavy bottom pot or Dutch oven over medium heat, add the butter and
  olive oil, and sauté finely diced onions, stirring constantly, until they become
  very soft and translucent.
• 4 With the heat over medium, add the Arborio rice and stir the mixture together.
  Toast the rice for 1 to 2 minutes, stirring constantly. Add a ladleful (roughly
  ½ cup (120mL)) of simmering stock, stirring constantly until the stock has been
  absorbed and the rice kernels appear almost dry. Adjust the heat as needed to
  prevent the liquid from evaporating too quickly.
• 5 Continue to add broth (using the same method) until the rice is al dente, soft
  on outside with a slight chewy interior. Stir in the chopped porcini, grated
  cheese, the remaining butter, and stir together. Season to taste with salt and
  pepper to taste. Serve immediately .

Nutrition Info